Gooey, Cheesy, Pizza, Pasta.

This is my own recipe that i’ve created because I love pasta and I wanted to mix it with pizza.

I did a-lot of research on cheese and from my own preferences and picked out the best cheeses for this dish.

However I have not yet made this but I will soon…

Cheeses:

Mozzarella: This cheese, made in Italy, is made from the milk of the water buffalo (buffalo mozzarella) or cows (mozzarella). Tastes salty and mildly creamy.

Monterey Jack: This cheese, made in the USA, is made from a cow and lasts up to a month. Very gooey and easy to melt. Tastes mildly buttery from it high butterfat contents.

Cheddar: This cheese comes from good old England and it’s made from the milk of cows. Tastes deep, tangy and nutty and lasts about a year.

Pasta:

Tagliatelle: Originated in Italy, this pasta is the flat, rolled pasta of the Emiglia-Romagna region where it’s made fresh and then cooked.

Add ons:

Sweet basil: Most common type of basil used in italian cuisines and tomato dishes. Tastes mild and sweet.

Tomato sauce: This will add 5 a day to the pasta and provide a fresh, tangy taste.

Salami: A cured sausage made from fermented and air-dried beef or pork.

Recipe:

What you will need:

50 ml of Unsweetened Cashew Milk

45g of Butter.

45g of Flour.

62g of Mozzarella.

100g of Light Mature Cheddar.

100g of Monterey Jack.

250g of Tagliatelle.

3 Basil Leaves. (For Garnish)

50g of Tomato Puree.

5 slices of Salami Chopped.

How to make it:

Step 1: On a high heat boil the pasta in water for 8-10 mins or until soft all the way through.

Step 2: Once cooked, strain until excess water has gone.

Step 3: On a medium heat, melt the butter and add the flour.

Step 4: In the same pan, melt the light mature cheddar and Monterey Jack until combined whilst slowly whisking the milk in at the same time to form a thick, gooey, glossy, mixture and hopefully no lumps.

Step 5: Add in the tomato puree and the chopped salami and stir till combined.